Vegetable Sandwich Recipe....

Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle chaat masala pwd and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup.

Green chutney recipe: Grind 1 cup chopped coriander leaves, few mint leaves, 1-2 green chilli, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt to a fine paste, adding little water.

Sandwich ....

a great sandwich for lunch and picnic boxes

Onion ½ of a medium, finely chopped
Green bell pepper ½ of a medium, finely chopped
Cucumber ½ of a small, finely chopped
Carrot 1 small, finely chopped
White pepper powder- ½ tsp
Sour cream 2 –3 tsp
Semolina/Rava 2 tsp
Tomato Ketchup to spread on the bread slices
Bread slices White/ wheat
Salt as needed
Preparation
In a bowl, add all the finely chopped veggies along with salt. Mix it well and add white pepper powder, semolina/rava and sour cream. Mix well to combine.
Toast the bread and spread ketch on to slices evenly. Set aside.
Heat a pan with little oil. Now spread the vegetable mix onto bread slices and place it on the pan with veggies side down. Let it roast for about 2-3 minutes. Turn the bread and top it with another bread slice with ketch up on and gently press the sandwich using a spatula to get a seal. This recipes yields around 8-10 sandwiches.

Veggie Minty Sandwich

For the spread
Grated coconut ½ cup
Shallots 2 nos
Green chilly 1-2 nos (optional)
Mint leaves about 3 TBSP chopped
Salt as needed
Preparation
Add all the ingredients into a blender with little water and grind to a smooth paste. Set aside
For the filling
Potato 1 medium, boiled and mashed
Green/red/yellow pepper ½ of 1 medium, finely chopped
Carrot ½ of 1 medium, finely chopped (You can also add veggies of your choice but you should chop them finely.)
Pepper powder ½ pinch
Oil 1-2 tsp
Salt as needed
Preparation
In a pan add oil and sauté all the veggies along with pepper and salt. Once veggies are cooked through add the mashed potato and mix well. Set aside to cool.
*If you prefer you can add ¼ tsp turmeric powder and mix well.
For the sandwich
Bread slices (white or wheat)
Cut the edges of the bread (optional). Spread the chutney onto one slice and the potato filling (thick layer) into another slice. Place one over the other and cut into quarters

Grilled Sandwiches....good for travel/picnic

Ingredients

• 1 eggplant, sliced into strips
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• 2 portobello mushrooms, sliced
• 3 cloves garlic, crushed
• 4 tablespoons mayonnaise
• 1 (1 pound) loaf focaccia bread

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Club Sandwich

Ingredients

• 1/4  cup mayonnaise or salad dressing
• 2  tablespoons purchased Thousand Island salad dressing
• 2  teaspoons sweet pickle relish, well drained
• 9  slices sandwich bread, toasted
• 6  lettuce leaves
• 6  slices cooked chicken or turkey (about 6 oz.)
• 6  slices tomato
• 6  slices crisply cooked bacon
• Cherry tomatoes
• Pickle chunks
• 4  (10-inch) wooden skewers

Directions

1. 1In small bowl, combine mayonnaise, Thousand Island salad dressing and pickle relish; mix well. Spread mayonnaise mixture on one side of each toasted bread slice.
2. 2Top each of 3 slices of toasted bread with 1 lettuce leaf and 2 slices of chicken. Cover each with second slice of toast, spread side down. Top each with 1 lettuce leaf, 2 tomato slices and 2 bacon slices. Cover each with third slice of toast, spread side down. Cut each sandwich diagonally into 4 pieces.
3. 3For each kabob, alternate 3 sandwich pieces with cherry tomato and pickle chunk on skewer.

Sandwiches....Grilled

Camping or going on a vacation? ...take your sandwich maker along or use the grill in the Camp......

Ingredients

• 1  red bell pepper, cut into 1-inch-wide strips
• 2 small summer squash, cut into 1/4-inch-thick strips lengthwise
• 8 slices whole grain bread
• 2 cups baby arugula
• 4 1/4-inch-thick slices fresh mozzarella cheese

Directions

1. 1Preheat the grill or barbecue.
2. 2Place the strips of red pepper and summer squash on the grill and cook for 2-3 minutes per side, until grill marks appear.
3. 3Place four slices of whole grain bread on the grill on indirect heat. Top each with slices of red pepper and summer squash, and then a 1/2 cup of arugula. Place a slice of mozzarella cheese on top of each. Place the remaining four slices of bread on the grill as well.
4. 4Cover and cook for 3-4 minutes. Close the sandwiches, press down and remove from the grill.
5. 5Serve immediately.

Ingredients

• 8 slices Country White Bread
• 8 slices provolone cheese
• 4 slices fresh mozzarella cheese
• 1/4 cup grated Romano cheese

Directions

1. 1Preheat the grill or barbecue.
2. 2Place four of the slices of white bread on indirect heat. Top each with two slices of provolone cheese, one slice of fresh mozzarella cheese and 1 tablespoon of Romano cheese.
3. 3Cover the grill and cook for 4-5 minutes, until the cheese are all warm. Place the remaining slices of bread on direct heat and cook for 1 more minute. Close the sandwiches and remove from the grill.
4. 4Let cool slightly before eating.

Vegetable Sandwich

6 slices of white bread
1 onion thinly sliced(make rings)
1 tomato thinly sliced
1 capsicum thinly sliced
1/2 cup mozarella cheese grated
1 boiled potato sliced
1/2 cup coriander chutney
1 pkt salted butter.

METHOD
Take a slice of bread. Apply butter evenly on one side.
Then spread the coriander chutney over it.
Then put potato slices ( saute them on tava),tomato slices & capsicum slices on the side where the chutney was put.
Put onion, then add a little salt and pepper.
Then take another slice of bread. Apply butter evenly on one side. Then spread the coriander chutney over it.
Then put this bread over the sandwich with the coriander chutney side facing the sandwich.
Put some butter one both sides of the sandwich and put it in grill or sandwich maker until it turns golden brown

Crispy Potato and chutney sandwich...recipe

Ingredients

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6 slices of bread

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2-3 Tbsp oil

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For the potato filling

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1 cup boiled & finely mashed potato

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2 tbsp spring onions finely chopped

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2 tbsp spring onion greens finely chopped

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1/2 tsp freshly crushed peppercorns

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Salt to taste

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For the Green chutney

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Small bunch of coriander leaves

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3 tbsp grated coconut

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1 green chilli

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1/2 tsp lemon juice

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salt to taste

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For The Batter

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1 tsp red chilli powder

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3/4 cup gramflour

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1/4 tsp haldi powder

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1/2 tsp semolina

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salt taste

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a pinch of baking soda

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For the Potato filling

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Heat 1 tsp oil in a pan and add spring onion and fry till translucent, then add the grated potato, salt, pepper and fry for 1 min and then add spring onion greens and mix well and keep aside

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For the Chutney

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Grind the ingredients mentioned under chutney with little water to a fine paste and then keep aside

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For the Batter

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Mix all the ingredients mentioned under batter with little water to a fine semi-thick batter and then keep aside

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For the Crispies

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Take one slice of bread & apply potato filling on it evenly and then another slice of bread and apply green chutney over it as shown

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Join the 2 slices and then cut it into 2 triangle.

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Heat a nonstick tawa add 1 tbsp oil on it and then dip one sandwich in the batter and then place it on the tawa and fry on a low flame on both the sides till golden brown and crisp.

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Repeat the same for the rest of the slices and cut each into 2 and then serve hot with ketchup.

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Grilled Chicken Sandwich

Ingredients:
4 boneless skinless chicken breasts halves
¼ cup BBQ sauce
8 slices bacon
8 slices Swiss cheese
2 large tomatoes (sliced)
lettuce
8 slices sour dough bread (to toasted)
½ cup ranch dressing
1 small avocado (peeled, pitted, and sliced)

Cooking Instructions:

Step 1: Pre-heat the oven to 375 degrees. Spray a baking sheet with cooking spray. Brush both sides of the chicken breasts with bbq sauce and place onto the baking sheet. Top each chicken breast with 2 slices of bacon.
Step 2: Bake chicken breasts for 25 minutes or until the internal temperature has reached 165 degrees. During the last couple minutes of cooking top each chicken breast with 2 slices of Swiss cheese and allow it to melt. Remove from the oven. While chicken is cooking in a food processor blend together ranch dressing and diced avocado. Set aside.
Step 3: Lay down one slice of sour dough bread. Top with lettuce and 2 slices of tomato. Top the tomato with a chicken breast. Spread avocado ranch dressing onto the bottom of the top slice of bread. Place on top of the sandwich.
(Makes 4 Servings)

Cheese Steak Sandwich....

Ingredients:
4 Italian sandwich rolls or Kaiser buns (split in half lengthwise)
1 onion (thinly sliced)
1 green bell pepper (thinly sliced)
½ package fresh sliced mushrooms
1 tablespoon olive oil
1lb rib-eye steak (sliced thinly as possible)
¼ cup water (or more)
Salt and pepper (to taste)
8 Slices Provolone cheese (or cheese whiz, or sliced American cheese)

Cooking Instructions:

Step 1: Add oil to a large sauté pan over medium-heat heat. Add vegetables and sauté until tender. Season vegetables with salt and pepper while cooking if desired. Remove vegetables from the pan and transfer to a large bowl.

Step 2: Add steak to the hot pan. Season steak with salt and pepper. Quickly stir fry steak until browned. Deglaze the pan with water scrapping up any bits of steak stuck to the pan. Simmer until steak is tender.
Step 3: Place split rolls onto a baking sheet, top each evenly with sliced steak, vegetables and 2 slices of cheese. Place under a broiler until cheese has melted.

Tuna Melt

 – 12 ounces canned chunk light tuna, drained, 1 medium shallot, minced (2 tbsp), 2 tbsp mayonnaise, 1 tbsp lemon juice 1 tbsp minced flat-leaf parsley, 1/8 teaspoon salt, dash of hot sauce, Freshly ground pepper to taste, 4 slices whole-wheat bread toasted, 2 tomatoes sliced, 1/2 cup shredded sharp Cheddar cheese. 
Method - Preheat broiler. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tbsps cheese. Place sandwiches on a baking sheet and broil for 3 – 5 mins.

Asian Chicken Salad Sandwich

– 1 pre-cooked rotisserie chicken, 1/2  cup  light mayonnaise, 2 tsp dark sesame oil, 1 tbsp sesame seeds, toasted, 2 scallions, chopped, 1/2 red bell pepper, chopped, salt and pepper. 
Method - Pull the meat off a rotisserie chicken, discarding the skin. Chop the meat into bite-sized pieces and place in a large bowl. Add the next 5 ingredients (mayonnaise through red pepper) season with salt and pepper to taste and stir gently with a spoon to combine. Divide mixture into 4 equal parts and put on whole wheat bread.

Chicken, Green Apple and Brie Sandwich

– 2 tbsp  Dijon mustard, 2 tbsp honey, 4    kaiser rolls, 8 ounces  brie, sliced into 4 equal parts, 12  slices deli chicken (about 3/4 lb), 1/2   green apple, cored and thinly sliced.  
Method - In a small bowl combine the mustard and the honey and mix until smooth. Cut the rolls open horizontally and spread the bottom side with 1/4 of the mustard mixture. Layer on 4 slices of the chicken, 2 ounces of the brie, and 1/4 of the apple slices.

Greek Salad Pita Pocket

 - 1 cup Romaine lettuce, 3 ounces Feta cheese crumbled, 1 cup chopped cucumbers, 1 cup chopped red peppers, 1 cup chopped green peppers, 1/4 cup  chopped red onion, 2 tbsps  chopped fresh parsley, 2 tbsps  lemon juice, 1  tbsp  extra virgin olive oil, 1 tsp oregano, salt and pepper to taste, 4 pita rounds. Method - Combine 1st 7 ingredients in a bowl and toss with hands. In a small bowl, combine the dressing ingredients, whisk together and add salt and pepper. Pour the dressing over the top of the mixed salad and toss again. Cut the pita rounds in half and fill each half with the dressed salad mixture.

Onion Sandwich Recipe

Yields: 16 sandwich rounds
Prep time: 20 min

Ingredients:
8 slices firm-textured white bread, cut into quarters
8 tablespoons unsalted butter, room temperature
1 large sweet onion, peeled and sliced into paper-thin slicesFleur de sel, coarse salt, or sea salt
2 tablespoons mayonnaise
4 tablespoons of finely minced chives or parsley

Preparation:

Arrange the bread slices next to one another on a flat work surface. Using a glass or an 1-inch round coo0kie cutter, cut out two (2) small rounds from each sandwich; discard trimmings.

Spread each bread circle with 1 tablespoon butter. Place a thin layer of sliced onions over the butter. Lightly season the onions with salt. This is a great place to use your Fleur de sel.

Assemble the sandwiches with remaining bread slices, pressing lightly to make them adhere.

Spread some of the mayonnaise around the outside rim of each sandwich round. Roll the rim of each sandwich in the chives or parsley to coat completely.

Serve immediately or cover and refrigerator for a few hours.

Making Sandwiches Ahead of Time - If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time. When ready to serve, remove from refrigerator. Uncover sandwiches only just before serving.

Makes 16 sandwich rounds.

Italian Grilled Chicken and Pesto Panini

Yields: 2 sandwiches
Prep time: 20 min 
Cook time: 20 min

Ingredients:
2 boneless, skinless chicken breasts
Italian Salad Dressing, make your own or use a good prepared brand
McCormick's Grill Mates Smokehouse Maple Seasoning*1 whole red or orange bell pepper, skin blackened and removed (see directions below)
1/4 cup sun-dried tomatoes packed in oil and Italian Seasonings
3 tablespoons prepared Basil Pesto*
1 tablespoon extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 teaspoon coarse sea salt
Freshly ground black pepper
1/4 cup good-quality mayonnaise
Slices of English cheddar or regular cheddar cheese
4 slices of a hearty, whole grain bread with seeds sandwich bread
* Available at most supermarkets.
** I make and have my own Basil Pesto with Pistachio Nuts frozen in the freezer. It is the usual basil pesto, but instead of pine nuts, I used pistachio nuts and added fresh lemon juice. Play around with your homemade pesto as it is really fun to come up with unusual flavor combinations and adds a nice twist to sandwiches or pastas.

Preparation:
Marinate chicken breasts, in a resealable plastic bag in Italian Dressing overnight or all day. When ready to cook, remove from marinade, draining well, place on paper towels, and sprinkle on both sides with the Grill Mates seasoning.
Roast the bell peppers.

Roasting Bell Peppers: Turn the oven heat to High (in the broiler mode). Rinse and completely dry the bell peppers. Cut the peppers in half and remove the stem, veins, and seeds. Place the peppers on a boiler pan and coat lightly with vegetable oil. Broil approximately 5 to 7 minutes, rotating the peppers as the flesh closest to the heat blackens and blisters. Remove each pepper from the oven when it has blackened completely. Place the blackened peppers in a paper bag and close; allow to steam approximately 15 to 20 minutes. After 15 to 20 minutes, scrape or rub the skin off and discard the blackened skin (the charred skins should peel off effortlessly). Cut into slices.

 Prepare your charcoal or gas grill for cooking. Brush the grill with olive oil.
Place prepared chicken breasts onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 6 minutes per side or until a meat thermometer registers aninternal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing. Do not overcook the chicken; you want it to remain moist. Remove to cutting board and slice.
Meanwhile, in a blender or small food processor, puree sun-dried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Combine about 3 tablespoons of the sun-dried tomato/pesto mixture with the mayonnaise and mix well; set aside. Depending on the size of your chicken breasts, you may have some chicken slices left over along with the sun-dried pesto mixture. Enjoy for lunch the next day.
Preheat your Panini Grill. 
The panino or Italian sandwich (the plural of panino is 'panini' which is often mistakenly used to refer to a single sandwich or panino). The difference between a panino and a regular sandwich, is that it is grilled with ridges and the sandwich ingredients melt or fuse together, giving a delicious flavor to any combination of foods. Check out What's Cooking America's online store to view and perhaps purchase a Panini Grill.
Spread generous amounts of the pesto/mayonnaise mixture on all slices of bread. Arrange chicken slices on two slices of bread, then add the cheese, and then the roasted bell pepper slices. Top with second slice of bread and place on your preheated Panini maker. Close lid and grill until the cheese is melted and beginning to ooze out of the bread.NOTE: The bread should have nice grill marks.
Transfer bread to a cutting board and using a bread knife, slice the two sandwiches in half.
Makes 2 sandwiches.

Avocado-Tomato Melt Sandwich

Yields: 4 servings
Prep time: 10 min

Ingredients:

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper

Preparation:

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Makes 4 servings.
 

Spicy Tuna Melt Panini

Serves 4

Ingredients:

2 cans solid white tuna, drained
1/4 cup mayonnaise
1 celery stalk, diced
1/4 red onion, finely diced
1 teaspoon minced jalapeno pepper
1/2 teaspoon chili powder
2 teaspoons lime juice
4 panini buns, halved
4 slices Monterey Jack cheese with hot peppers


Method:

1. Mix tuna, mayonnaise, celery, onion, jalapeno, chili powder and lime juice in a bowl.
2. Spread about a quarter of the mixture over each panini bottom, top with cheese and close the sandwich.
3. Cook in a panini press on medium until buns are toasted and cheese is melted, about 6 minutes.

Egg Sandwich

2 hard boiled eggs
Mayonaise, miricle whip or other salad dressing
an onion
pickle relish
salt and pepper
bread

Chicken Chaat

This chicken chaat recipe is mostly used as sandwich or roll stuffing in Pakistani and Indian foods. The chaat has lots of spices along with some sour taste of mango powder and lemon juice which when used as roll gives excellent flavor.

Ingredients:

500 gm boneless chicken (cut into small cubes)
¾ cup chopped onion
1 tsp hot mix spice powder (garam masala)
1 tbsp chopped green coriander
1 tsp dried mango powder
1 tsp chopped green chili
2 tsp lemon juice
1 tsp red chili powder
1 tbsp oil
Salt to taste

Procedure:

1. Boil chicken with salt and garlic for just 10 mins.
2. Now shred the chicken and cool it to room temperature.
3. Add chopped onions, garam masala, dry mango powder, chopped green chilies, red chili powder, salt, chopped coriander leaves, lemon juice and oil and mix well.
4. Serve the spicy chicken chaat as side dish with any meal or use it as sandwich stuffing.